Quick Soft Breadsticks

We don’t go often, but yesterday Fuzz and I spent the entire afternoon at the mall. Fuzz needed an outfit for a piano recital, and after a few very successful hours we left the mall just before rush hour.

Now there are days when I absolutely do not feel motivated to make dinner or stop at the store for ingredients, and this was one of them. Back at home, we had marinara sauce, pasta and bagged salad. Good enough! But there was no bread, and I couldn’t serve pasta and salad without bread. To avoid stopping at the store, I challenged myself to find a bread recipe I could start at 5:00 and have on the table a few minutes before 7:00. The fact I did have some fast-rising yeast on hand made it a little easier, but even fast rising yeast bread takes time, so I was really happy to find this quick recipe.

bread sticks

bread stick dough

This is adapted from Recipezaar, so make sure to check the original recipe because there are lots of reviews and suggestions. Below is how I made it with fast rising yeast and all-purpose flour. I also gave it two quick 30 minute rise times.  If you make these with regular active dry yeast as opposed to the instant type, you might want to proof the yeast in the warm water and add it to the dough.



Quick Soft Breadsticks
Prep time
Cook time
Total time
An easy recipe for breadsticks made with quick rising yeast
Recipe type: Bread
Serves: 12-16
  • 3 cups bread flour or all purpose flour (13.8 oz)
  • 1 packet fast rising yeast (instant yeast)
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 cup warm water
  • 1/4 cup vegetable oil
  • optional -- 2 tablespoons melted butter mixed with a clove of crushed garlic or garlic powder
  1. Mix the flour, yeast, brown sugar and salt together in bowl of a stand mixer. Add the water and stir until almost blended, then add the oil and stir well. Using the dough hook (you can also do it by hand, of course), knead until smooth and elastic. With the dough hook, this is only takes a few minutes.
  2. Rub a second bowl with olive oil. Turn dough into bowl. Cover with plastic wrap, set in a warm place and let rise for 30 minutes. Punch down dough. Roll out into a 10x12 inch rectangle. Cut into strips (I cut mine lengthwise for long bread sticks) about 3/4 inch wide. Twist the strips and place on a greased or parchment lined cookie sheet. Let rise for 20-30 minutes. Bake at 375 for 15-20 minutes. Brush with butter or garlic butter.
Not sure of the yield because I always end up making my breadsticks different sizes, but you should be able to get at least 12.

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  1. says

    i love these. i wonder how they would turn out if i deep fried them? i’ve always wanted to do that but wanted someone else to do it first lol

  2. Louise says

    The bread sticks look good, but we want to see a photo of Fuzz all dressed up for the recital. 🙂

  3. says

    Fast rising bread sticks sound just up my alley. I will over come my fear of yeast, someday…

    They sure look good Anna…I had such fun shopping with my granddaughter for her recital; she’s 7. I bet Fuzz looked GREAT!!!

    Wishing you a Safe & Memorable Memorial Day weekend!!!

  4. says

    I’ll post some of Fuzz’s recital pix later today. She did a great job playing “Memory” from cats.

  5. says

    I just made them today and they were sooo good! I loved the texture. Similar to Little Caesar’s but way healthier. Thank you for sharing this. 🙂

  6. says

    Hi Esther, thanks for trying the recipe!

    One thing I forgot to mention was that I did not bake all of the dough. I put what we did not use in a zipper bag in the refrigerator. It keeps rising and I keep punching it back down. I’m going to see how the breadsticks taste with dough that’s been sitting in the refrigerator for a few days.

  7. Tanis says

    I made these too. They were yummy and I brushed them with fresh garlic, parsley and butter. How did the ones taste that had been sitting in the fridge for a few days. Did they have a more sourdough flavor? If you are interested, you should read Artisan Bread in 15 minutes a Day. It is a great book and once you have made the non-kneeded bread dough then it stays in the fridge for up to 2 weeks. It is really cool!!

  8. d says

    These are amazing! Mine were thicker than the ones in the picture. I brushed with a 1/4 c melted butter that I’d added some dried italian seasoning to. Fabulous.

  9. says

    I made these last night and thought they were really tasty, but maybe just a little sweeter than I would prefer. The texture was GREAT!

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